How to Make Homemade Greek Yogurt — Easy, Creamy, and Delicious!

Hello everyone! If you’re spending more time at home and looking for a simple and satisfying kitchen project, you’re going to love this one. Today, I’m sharing the best homemade Greek yogurt recipe — it's incredibly creamy, full of flavor, and made with just two ingredients! Let’s dive right in.

Why Make Your Own Greek Yogurt at Home?
Making Greek yogurt at home is easier than you think and comes with a ton of benefits:

Healthier: No added sugars or preservatives.

Affordable: Saves money compared to buying it at the store.

Customizable: Make it as thick and creamy as you like!

Sustainable: Less plastic packaging waste.

And best of all — you only need two basic ingredients!

Ingredients You’ll Need
1 liter (about 4 cups) of whole milk

125 grams (about ½ cup) of plain, unsweetened yogurt (store-bought)

Tip: You might wonder why we need to buy yogurt to make yogurt. It's because plain yogurt contains the live bacteria needed for fermentation. If you can find yogurt cultures separately, that’s great — but using a simple store-bought yogurt makes this method foolproof and easy.

Step-by-Step Instructions
1. Heat the Milk
Pour the whole milk into a pot and gently heat it on the stove. The goal is to reach about 70°C (160°F).

No thermometer? No problem! Here’s a trick:

Dip your clean little finger into the milk and count to five.

If you can barely hold it in after 5 seconds because it’s hot, the milk is ready!

If it’s too cool, heat it a little more. If it’s too hot (burns immediately), let it cool down slightly.

This step is crucial because the right temperature helps the bacteria grow perfectly.

2. Mix Yogurt with Warm Milk
In a small bowl, mix a few spoonfuls of the warm milk with your plain yogurt.

Stir until smooth and well combined.

Pour this yogurt mixture back into the pot with the remaining warm milk and give it a gentle stir.

Important: Don’t stir too long — we want to keep the milk warm!

3. Ferment the Yogurt
Pour the mixture into a clean, airtight container (like a Tupperware).

Close it tightly and wrap it in a kitchen towel to keep it warm.

Place it inside a turned-off oven or microwave to ferment overnight (about 8–12 hours).

? Pro Tip: No yogurt maker needed! The key is keeping it warm and undisturbed.

4. Strain for Greek Yogurt
After fermenting overnight, your yogurt will be creamy and delicious — but to make Greek yogurt, we’ll strain it:

Place a pasta strainer over a large bowl.

Line the strainer with a clean cotton cloth.

Gently pour the yogurt into the cloth to drain the whey (the clear liquid).

Cover and refrigerate overnight.

This extra step removes excess liquid and gives Greek yogurt its signature thick, luxurious texture.

5. Enjoy Your Homemade Greek Yogurt!
The next morning, you’ll have perfectly thick, creamy Greek yogurt! You can:

Eat it plain.

Sweeten it with honey, jam, or fruit.

Use it in savory dishes like salad dressings.

Incorporate it into baking recipes like cakes or cookies.

Here, I topped mine with some strawberry jam, and it looked absolutely gorgeous — thick, creamy, and so satisfying!

Tips for Perfect Homemade Greek Yogurt
Use whole milk for the creamiest results.

Make sure your yogurt starter has live active cultures.

Don’t overheat the milk — it’s important for the good bacteria to survive.

Always use very clean utensils to avoid contamination.

Final Thoughts

This homemade Greek yogurt is so easy and rewarding to make. Once you try it, you’ll never want to go back to store-bought yogurt! Whether you enjoy it sweet with jam or honey, or savory in salads, you’ll love having fresh, natural yogurt in your fridge.